Banana & Coconut Bread

Ingredients

• 400 g (14 oz) ripe banana
• 6 eggs
• 4 fresh pitted dates
• 2 tsp vanilla extract or 1 tsp vanilla bean paste
• 60 ml (1/4 cup) macadamia nut oil, coconut oil or cold-pressed olive oil
• 1/2 tsp ground cinnamon
• 2 tsp gluten-free baking powder
• 70 g (1/2 cup / 2 1/2 oz) ) coconut flour
• 20 g (1/4 cup / 1 oz) chia seed
• 2 scoops of BN Protein

Method

 Preheat your oven to 150°C / 300°F (fan-forced).

1. Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder in a blender or food processor and blend until creamy and combined  - alternatively, you can do this by hand in a large bowl.
   
   
2. Add the BN Protein, coconut flour and chia seeds and mix through.
   
   
3. Rest for 10 minutes to allow the chia and coconut flour to expand.
   
   
4. Lightly oil one loaf tin and then line it with baking paper -  The size I used was: 10 1/2 cm wide and 26 cm long.
   
   
5. Spoon batter into the tin - at this stage, you can decorate the bread with flaked coconut or sliced banana before baking.
   
   
6. Bake for  30 - 45  minutes (a skewer inserted into the centre should come out dry).
   
   
7. Cover the top with foil if over-browning.
   
   
8. Remove from the oven and cool before turning out the loaf. Enjoy!